The other night, I decided to change up my quick, go-to Shrimp Pad Thai dish by substituting crab for shrimp. I was pretty nervous about how it would turn out. Basically, I followed the instructions on the box but instead of cooking the shrimp I heated the crab in my fabulous Wok. Warning: This is not a low sodium meal option with a little over 1,000 mg Sodium per serving according to the box.
While the Pad Thai was stir-frying, I heated up some baby sugar snap peas…
Fresh vegetables are not always readily available for some of my patients due to lack of transportation and/or infrequent opportunities to grocery shop. Frozen vegetables (without added sodium or sauces) are a great alternative to fresh. I always like to keep a couple bags in the freezer in addition to the fresh vegetables I buy weekly. It’s a great back up plan when your fresh produce stock is depleted and you don’t have time for a grocery trip. Check out the stats on these sugar snap peas…
The verdict: Cory and I enjoyed the change but we still prefer shrimp. The crab meat was a little stringy. Cory gave it a 6 or 7 on scale of 1 to 10.
What dishes have you cooked that did not turn out as wonderful as you expected?
Kasey
Look great I will have to try it